Raw marinated rhubarb

Due to the combination of rhubarb and caraway seeds, this component can be used in sweet and savoiry dishes.
Early in the rhubarb season, the rhubarb contains less fibers, ideal for this component.

Makes 300g.

Raw marinated rhubarb

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rhubarb stalks






caraway seeds



ginger syrup

Preparation method

  • Use a U-shaped vegetable peeler to create thin strips of rhubarb and lay them down so that they slightly overlap.
  • Use a cutter to cut out circles from the rhubarb and set aside in the refrigerator.
  • Toast the caraway seeds, add the honey and ginger syrup, and allow to infuse for half an hour.
  • Glaze the rhubarb with a thin layer of the syrup.

Serving suggestions

  • The glazed rhubarb goes well with red fruits and fruit sorbets.
  • Also goes well with raw crustaceans such as tenderised langoustines.
  • With a savoury dish with goose or duck liver.

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